THE HARVEST MOON
Steps:
- Put some simple syrup in one saucer and some crushed graham crackers in another. Dip the rim of a martini glass into the simple syrup and then into the crushed graham crackers. Set aside.
- Add ice to a cocktail shaker. Add the vodka, apple juice, pumpkin spice and 1/2 ounce simple syrup; shake well. Strain into the prepped martini glass. Top off with the pumpkin beer to just below the graham cracker rim.
- Combine the sugar with 1/2 cup water in a small saucepan and bring to a light simmer. Cook until the sugar is dissolved, then remove from the heat and let cool completely.
HARVEST PUMPKIN SOUP
Make and share this Harvest Pumpkin Soup recipe from Food.com.
Provided by queenbeatrice
Categories < 4 Hours
Time 1h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 11 ingredients into stock pot over medium high heat.
- Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
- Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.
Nutrition Facts : Calories 83, Fat 4.8, SaturatedFat 2.9, Cholesterol 14.9, Sodium 48.1, Carbohydrate 8.8, Fiber 1.6, Sugar 2.7, Protein 2.2
HARVEST MOON SOUP
Nothing is more perfect on a crisp fall day that this soup. I am serving soup shooters as an appetizer for this year's thanksgiving
Provided by GingerlyJ
Categories Vegetable
Time 1h
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.
Nutrition Facts : Calories 489.8, Fat 32.6, SaturatedFat 13.7, Cholesterol 45.3, Sodium 1469.4, Carbohydrate 38.4, Fiber 3.6, Sugar 27.7, Protein 13.5
HARVEST MOON SOUP
Dr. McDougalls' All You Can Eat Vegetarian Cookbook
Provided by Joanne Hendriksen
Categories Vegetable Soup
Time 30m
Number Of Ingredients 12
Steps:
- 1. Place 1/2 cup of the vegetable broth in a large soup pot.
- 2. Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3-4 minutes.
- 3. Mix in the flour. Add remaining broth, zucchini, corn, tomatoes, and seasonings. Cover, bring to a boil, reduce heat, and simmer for 10 minutes. Stir in soy milk. Heat through and serve
HARVEST SQUASH SOUP
This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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